Vegetable-food compound.



Uiurrnn dramas JOHN H. KELLOGG, OF BATTLE CREEK, MICHIGAN.

VEGETABLE FOOD COMPOUND.

SPECIFICATION forming part of Letters Patent No. 670,283, dated March19, 1901.

Application filed June 8, 1899. Renewed August 18, 1900. Serial No.27,347- (No specimens.)

To a whom, it may concern:

Be it known that I, J OHN HARVEY KEL- LOGG, a citizen of the UnitedStates, residing at Battle Creek, in the county of Calhoun and State ofMichigan, have invented a certain new and useful Improvement inVegetable- Food Compounds; and I do declare the following to be a full,clear, and exact description of the invention, such as will enableothers skilled in the art to which it appertains to make and use thesame.

My invention relates to an improvement in vegetable-food compounds; andit consists in combining glut eg ofwwheat or other cereals andl'rltelifiith a meal prepared from peanuts or other oleaginous nuts, aswill be more full'y described hereinafter.

The object of my invention is to furnish a vegetable substitute for meatwhich shall possess equal or greater nutritive value in equal or moreavailable form for digestion and assimilation and which shall containthe essential nutritive elements in approximately the sanie proportionas beef and mutton and which substitute has a similar flavor and is aseasily digestible as the most tender meat.

In my preferred process for producing this vegetable substitute for meatI take glutenfrom some cereal preferably wheat and wash it in the usualmanner until practically free from starch. It is then mixed with meal,which has been produced from peanuts or other oleaginous nuts, in theproportion of wheat.

of one part dry nut-meal to one, two, or three, or larger proportion ofthe raw moist gluten The mixture is preferably effected as follows: Thegluten and meal are passed one or more times through a vegetableshredding or other suitable mixing machine, whereby the meal and glutenare intimately combined. They are then carefully mixed with the properquantity of water,the amount varying according to the exact flavor andconsistency desired in the product to be produced. The mixed preparationis then subjected to cooking for a period of one to three hours or moreand at a temperature varying from the boiling-point to about 230. Theeffect of the cooking is not only to preserve the product in the way inwhich the ordinary canned foods are preserved, but in connection withthe other steps of the process described to modify its consistence andflavor, both of which are changed in a very remarkable way and to a verymarked extent, and to develop dietetic and gustatory properties in themixture not possessed by either the gluten or the nut-meal. By properregulation of the temperature and proportions of theingredients variousmeat-like flavors are developed,which give to the finished product verycharacteristic properties. The peculiar flavor developed depends uponthe exact proportions of the ingredients, the temperature employed, themode of mixing, and the length of time for which the product is exposedto the particular temperature.

My food product is purely vegetablein character. It contains no animalsubstance or extract. In color and appearance it resembles potted vealor chicken. It has a distinctly meaty odor and flavor. When a bit istorn off and chewed, it shows a distinct fiber. It is of suchconsistency that it may be masticated like tender meat and when cookedretains its form as does meat. As is the case with animal flesh, itscolor varies somewhat, according to the temperature to which it issubjected in cooking, the higher the temperature the darker the color.At a temperature near the boiling-point of water its color is the sameas that of boiled meat. It may be cut in slices and served cold. It maybe broiled like meats of all sorts and lends itself to the variousculinary manipulations in a manner altogether resembling meat.Laboratory digestion experiments demonstrate that it is digestible inless time than meat-pulp. This is due to the well-known fact that thedigestibility of vegetable proteids is increased by cooking, whileanimal proteids are rendered less digestible by cooking. Broths andsoups somewhat similar to those prepared from flesh may be prepared frommy compound, which may be justly claimed to serve as a perfectphysiological substitute for flesh foods.

Among the advantages which may be claimed for my vegetable-food-compoundpreparation the following may be mentioned: It is more digestible thanflesh meats. It is free from danger of contamination with the diseasegerms or putrefaction products, and hence may be freely employed in manydisorders in which physicians find it wise to prohibit the use of fleshfoods, such as rheumatism, gout, Brights disease, various disorders ofthe liver, myxoedema, and exophthalmic goiter. It is an economicalsubstitute for flesh food, as it can be commercially produced at a priceless than that usually charged for flesh meats. Its use obviates thenecessity of slaughtering animals, against which in certain countries,asIudia, there are many millions of people who entertain a deeplyrootedprejudice. It may be freely used without incurring many of the riskswhich are involved in the free use of flesh meats.

Having thus described my invention, what I claim isgether and cooked,substantially as set forth. 25

JOHN H. KELLOGG.

Witnesses:

MAMIE LEONARD, MARY E. WALSH.

